Scrambled Eggs with Spinach, Tomatoes and Basil
Scrambled Eggs with Spinach, Tomatoes, and Basil
Scrambled eggs with spinach, tomatoes, and basil is a nutritious breakfast that can help manage cortisol levels effectively. Managing cortisol is crucial for women over 40 because elevated cortisol levels can lead to increased stress, weight gain, and disrupted sleep, which are common concerns during menopause.
Eggs are a great source of protein, which is essential for hormone production and balance. Spinach is rich in magnesium, a mineral that helps to regulate cortisol and reduce stress. Tomatoes are high in antioxidants, which combat oxidative stress and support adrenal health. Basil adds an extra layer of flavour and has anti-inflammatory properties that further help in managing stress.
Ingredients:
Serves 1
3 large eggs
1 cup (30g) fresh spinach, chopped
1 medium tomato, diced
1 tablespoon (15ml) olive oil or a knob of butter
A handful of fresh basil leaves, chopped
Salt and pepper to taste
Instructions:
Prepare the Ingredients: Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined. Chop the spinach, dice the tomato, and chop the fresh basil leaves.
Cook the Vegetables: Heat the olive oil or butter in a non-stick skillet over medium heat. Add the chopped spinach and diced tomato to the skillet. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and the tomatoes are soft.
Scramble the Eggs: Pour the beaten eggs into the skillet with the vegetables. Let them sit for a few seconds until they start to set around the edges. Using a spatula, gently stir the eggs and fold them over the vegetables. Continue to cook, stirring occasionally, until the eggs are fully cooked but still soft and creamy, about 2-3 minutes.
Add the Basil: Stir in the chopped basil leaves just before the eggs are fully set, allowing the herb to release its flavour.
Serve: Transfer the scrambled eggs with spinach, tomatoes, and basil to a plate. Serve immediately.
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